Italian Pasta Salad
A traditional Italian pasta salad combining rotini pasta, fresh vegetables, cheeses, and cured meats with a zesty homemade dressing. This recipe is well-suited for family dinners, picnics, and potlucks.
Ingredients
- 1 lb rotini pasta
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 red onion finely chopped
- 8 oz fresh mozzarella cheese cubed or as pearls
- 6 oz salami diced or sliced
- 1 cup pitted black olives sliced
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh parsley chopped
- Optional: 1/4 cup grated Parmesan cheese
- Optional: 1-2 tbsp pepperoncini sliced
Instructions
Cook the Pasta
- Bring a large pot of water to a boil and add a generous pinch of salt.
- Add 1 lb rotini pasta and cook until al dente.
- Reserve 1/2 cup of the pasta water, then drain the pasta.
Cool the Pasta
- Drizzle the hot pasta with a small amount of olive oil.
- Spread the pasta out on a tray to cool to room temperature.
Assemble the Salad
- In a large bowl, combine the cooled pasta with:
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 8 oz fresh mozzarella cheese, cubed or as pearls
- 6 oz salami, diced or sliced
- 1 cup pitted black olives, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- Optional: 1/4 cup grated Parmesan cheese
- Optional: 1-2 tbsp pepperoncini, sliced
Prepare the Dressing
- In a small bowl, whisk together:
- 3/4 cup olive oil
- 1/4 cup red wine vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 minced garlic cloves
- Season the dressing with salt and pepper to taste.
Combine and Toss
- Pour the dressing over the salad ingredients.
- Gently toss the salad until everything is evenly coated.
- If needed, add a bit of the reserved pasta water to help distribute the dressing.
Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled.
Notes
- Do not rinse the pasta after draining so that the natural starches remain to help the dressing stick.
- Taste the dressing before combining it with the salad; adjust the salt and pepper as needed.
- Allow the salad to chill for at least 30 minutes in the refrigerator to let the flavors develop.
- If preparing the salad ahead of time, stir it well before serving and check if a bit of extra dressing or reserved pasta water is needed.
- Feel free to add extra herbs or a small amount of red pepper flakes to suit your personal taste.